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Recipe by Emporion
Chicken and vegetable aspic is a cold appetizer, perfect to serve during hot summer days. This recipe uses chicken, zucchini, carrots, red pepper, celery, sliced cooked ham, and gelatin. The chicken is cooked and then cut into cubes together with the vegetables, while the gelatin is prepared to give the dish a delicate and tasty consistency. Chicken and vegetable aspic can be prepared in advance and stored in the refrigerator until serving time. It is a light and flavorful appetizer, perfect for starting a summer meal in a fresh and tasty way.
Portion: the weight of the ingredients divided by 12 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
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Step 1 of 10: Following the instructions on the package and using the required amount of water, prepare the gelatin, then let it cool until lukewarm.
Step 2 of 10: Meanwhile, hard-boil the egg by placing it first in cold water and letting it cook for exactly 10 minutes from the start of the boil, then cool it and shell it.
Step 3 of 10: Remove the central bone and any scraps and skin from the chicken breast, then flatten it with a meat mallet and finally cook it over high heat in 2 tablespoons of hot olive oil.
Step 4 of 10: Salt and pepper it and cut it into thin strips.
Step 5 of 10: Trim and clean the carrots and slice them lengthwise into thin slices using the proper tool (mandoline), then cut them into matchsticks.
Step 6 of 10: Do the same with the green part of the zucchini.
Step 7 of 10: Also cut the pepper, previously freed from stem, seeds, and inner membranes, into very thin strips.
Step 8 of 10: Trim the celery and cut it into matchsticks.
Step 9 of 10: Cut 4 diamonds from the ham slices; these will be used to decorate the bottom of the mold, and reduce the rest into strips (julienne).
Step 10 of 10: When the gelatin is cool enough to "set" (that is, to coat a spoon dipped into it), pour one ladle into a 22 cm diameter charlotte mold.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked · Allergens detected: Eggs and Celery
In gray: not detectedDetected
| Average values | Per serving151 g · 1 of 12 | Per 100 g |
|---|---|---|
| Energy | 472 kJ113 kcal | 313 kJ75 kcal |
| Fat | 4.27 g | 2.83 g |
| of which saturated fatty acids | 0.99 g | 0.66 g |
| Carbohydrates | 3.81 g | 2.53 g |
| of which sugars | 3.36 g | 2.23 g |
| Fibre | 1.81 g | 1.2 g |
| Protein | 13.97 g | 9.27 g |
| Salt | 0.14 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
